Baci di Dama (Italian Hazelnut Cookies)

Baci di Dama consist of two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate. They are very delicate and have a melt-in-your-mouth texture that is quite addictive.

Baci di dama are cookies typical of Piedmont, the region I come from in the northwest of Italy, known for its sought after DOP hazelnuts. Piedmont is also rich in other delicacies such as chocolate, the precious white truffles, and wines (Barolo, Barbera, Moscato D’Asti, Asti Spumante, etc).

The name,baci di dama or lady’s kisses, originates from the cookie’s resemblance to two lips intent on giving a kiss.

Here are some tips that will help you make perfect hazelnut cookies:

– If the dough is too crumbly and doesn’t hold together, add ice-cold water (start by adding 1 teaspoon).

– It’s very important to chill the dough for one hour (or even better overnight) AND to chill the cookies for another hour before baking. These steps help them keep their shape while baking.

– If the cookies melt in the oven is usually because your ingredients were not thoroughly combined and there is too much butter in that ball of dough. Knead the dough until the butter is evenly dispersed.

– You can use almonds, hazelnuts or a mix of both. I personally prefer to use hazelnuts.

Baci di dama are the perfect cookies to serve to your guests after dinner with a cup of coffee or espresso! Enjoy!

If you try these lady’s kisses, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #aseasyasapplepie on Instagram!

5 from 3 votes

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Baci di Dama (Italian Hazelnut Cookies)

Baci di Dama ( Italian Hazelnut Cookies): two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate. Perfect with a cup of coffee or espresso!

Author

as easy as Apple Pie

Nutrition Facts

Baci di Dama (Italian Hazelnut Cookies)

Amount Per Serving

Calories 77Calories from Fat 45

% Daily Value*

Total Fat 5g8%

Saturated Fat 3g15%

Cholesterol 9mg3%

Total Carbohydrates 8g3%

Sugars 5g

Protein 1g2%

* Percent Daily Values are based on a 2000 calorie diet.

Course

Cookies

Cuisine

Italian

Prep Time

2hours30minutes

Cook Time

15minutes

Total Time

2hours45minutes

Servings

22cookies

Calories

77kcal

Ingredients

For the cookies:

100grams (2/3 cup)hazelnutstoasted and skinned

100grams (3/4 cup+1 tablespoon)all-purpose floursifted

100grams (3.5 ounces)unsalted buttercut into small cubes and at room temperature

85grams (1/3 cup+1 tablespoon)granulated sugar

For the filling:

50grams (1.8 ounces)bittersweet or semi-sweet chocolatechopped

Instructions

Toast the hazelnuts at 160 degrees C (320 degrees F) for 15 minutes, until they are a golden brown color.

Remove the hazelnuts from the oven and rub them until the loose skins come off.

Once completely cool, pulse the nuts in a food processor until they resemble sand.

Transfer the hazelnuts to a bowl, add the flour, butter, and sugar.

Mix all the ingredients together until the butter is evenly dispersed, and the dough is smooth.

Divide the dough into 4 pieces and roll each piece into a log.

Chill the logs on a baking sheet for 1 hour.

Cut off equal-sized pieces (more or less weighing 8 grams each) and roll them into tiny balls between the palms of your hands. Work with one log of dough at a time, leaving the others in the fridge so they stay cold.

Place the balls on a baking sheet covered with parchment paper, slightly spaced apart.

Put the baking sheet in the fridge for 1 hour.

Bake the baci di dama for 15 minutes at 160 degrees C (320 degrees F ), until they are set to the touch and lightly golden.

Let the cookies cool completely before filling.

Prepare the filling.

In a clean, dry bowl set over a pan of barely simmering water, melt the chocolate until smooth.

Take off the heat and let it cool until it thickens. Put a dollop of chocolate on one cookie and place another one on top.

Once filled, put the baci di dama on a cooling wire rack until the chocolate is firm.

Store in an airtight container for up to 1 week.

Enjoy!

Notes

The nutritional facts calculated are an estimate based on the ingredients I've used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe.

I decided to make these for our good friends since they were visiting for Christmas. I didn’t want to drag out my food processor so I used my coffee grinder. It gave them a slight coffee flavor that paired well with my Oregon Hazelnuts and Indie Chocolate.